Chicken Tinga Tacos

Ingredients

1 tablespoon olive oil
1 cup roughly chopped sweet onion
2 cloves garlic, minced
1–2 chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano
1⁄2 teaspoon ground cumin
3⁄4 cup canned crushed fire-roasted tomatoes
1⁄4 cup chicken stock
1⁄2 teaspoon kosher salt
3 cups shredded cooked chicken (rotisserie chicken works!)

For Serving:

10 (6-inch) corn tortillas
2 ripe avocados, sliced
1/4 cup chopped fresh cilantro
1/2 cup diced red onion (we left this out this time)
crumbled cotija
1 lime, cut into wedges

 Directions

1. Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
2. Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
3. Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
4. Serving: Prepare the garnishes. Char the corn tortillas directly over a gas flame (or in a pan if using electric range), place on a plate and cover with a towel. To keep avocados from sliding off the tacos, it is recommended to make a mash. Mash the avocados in a bowl, add a splash of lime juice, and season with salt and a little garlic powder. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.

Notes: Very delicious!! We have eaten this twice since my brother Brian shared the recipe with us. I highly recommend charring the corn tortillas and mashing the avocados!!